Red curry with coconut milk is one of my favorite Thai meals. I've had it so many times that I really know what I like and don't like. In the restaurants they usually put basil, bell peppers, and bamboo shoots. I'm ok with everything but the bell peppers.
This recipe is really a very stripped down version. I didn't add anything to it, but when I make this again I'd add bamboo shoots for sure.
I caved and ate this with white rice. I had cauliflower rice, but it had been in the fridge too long and had some furry elements to it.
I didn't use light coconut milk because the regular has only 2 g carbs, so I'm ok with that. There isn't much difference in the taste between the full fat and the light one.
I didn't use brown sugar but monkfruit instead. This was a mistake. It completely changed the flavor and it wasn't nearly as good as I had hoped. If/when I make it again, I'll keep the brown sugar and just plan on those carbs.
Thai Red Curry Chicken
Recipe from Weight Watchers Ultimate Cookbook
Serves 4
2 tsp canola oil
4 skinless boneless chicken breasts, lightly pounded to even thickness
1/4 tsp salt
2 scallions, chopped
2 tsp grated peeled fresh ginger
2 garlic cloves, minced
3/4 c light coconut milk
1 T red curry paste
1 T Asian fish sauce
1 T packed brown sugar
2 tsp lime juice
2 T chopped fresh cilantro
Heat oil in large skillet over medium-high heat. Sprinkle chicken with salt and add to the skillet. Cook the chicken until browned on the outside and cooked through, 4-5 minutes. Transfer to a plate and keep warm.
Reduce heat to medium, add the scallions, ginger and garlic; cook stirring constantly until fragrant, about 30 seconds. add the coconut milk, curry paste, fish sauce, sugar and lime juice. Bring to a boil. reduce the heat and simmer; stirring constantly until mixture begins to thicken, 5-6 minutes. Add the chicken and simmer until heated through, about 1 minute longer. Serve, sprinkle cilantro over top.
Monday, July 29, 2019
Sunday, July 28, 2019
Easy Pizza Bites
Pizza is one of my many down falls. I love me a good pizza. They, however, don't love me. WAY too many calories and carbs for my latest eating lifestyle.
There are many options in the low carb world for pizza. I'll be investigating those for sure. I needed a quick snack for this week's meal prep and I found this recipe.
Easy Pizza Bites
Recipe from Satisfying Eats
1/2 cup almond flour
1/2 cup grated Parmesan cheese
1/4 cup coconut flour
2 tsp. baking powder
1/2 tsp. garlic powder
1/4 tsp. salt
1/2 tsp. dried basil*
1/4 tsp. oregano*
1/4 tsp. dried thyme*
2-3 oz. pepperoni, chopped
4 oz. mozzarella, shredded
4 tbsp. salted butter, room temperature
2 large eggs
1/4 cup plus 2 tbsp. sour cream
Preheat oven to 350 degrees F.
Line 2 cookie sheets with parchment paper and set aside. In a medium bowl, add dry ingredients and blend well.
Add all remaining ingredients and mix with a wooden spoon or spatula until blended.
Use small scoop (1-1/2 tbsp.) or medium scoop (3 tbsp.) to measure out dough onto prepared cookie sheet 3 inches apart. Bake for 15- 20 minutes or until slightly brown.
Serve warm with marinara sauce or Ranch Dressing.
Nutrition Information: 60 Calories, 5 grams Fat, 1 Net Carb, 2.5 grams Protein per Pizza Bite (using small scoop)
There are many options in the low carb world for pizza. I'll be investigating those for sure. I needed a quick snack for this week's meal prep and I found this recipe.
Easy Pizza Bites
Recipe from Satisfying Eats
1/2 cup almond flour
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| Photo from Satisfying Easts Blog |
1/4 cup coconut flour
2 tsp. baking powder
1/2 tsp. garlic powder
1/4 tsp. salt
1/2 tsp. dried basil*
1/4 tsp. oregano*
1/4 tsp. dried thyme*
2-3 oz. pepperoni, chopped
4 oz. mozzarella, shredded
4 tbsp. salted butter, room temperature
2 large eggs
1/4 cup plus 2 tbsp. sour cream
Preheat oven to 350 degrees F.
Line 2 cookie sheets with parchment paper and set aside. In a medium bowl, add dry ingredients and blend well.
Add all remaining ingredients and mix with a wooden spoon or spatula until blended.
Use small scoop (1-1/2 tbsp.) or medium scoop (3 tbsp.) to measure out dough onto prepared cookie sheet 3 inches apart. Bake for 15- 20 minutes or until slightly brown.
Serve warm with marinara sauce or Ranch Dressing.
Nutrition Information: 60 Calories, 5 grams Fat, 1 Net Carb, 2.5 grams Protein per Pizza Bite (using small scoop)
Sunday, July 21, 2019
Broiled Tenderloin Steaks with Ginger-Hoisin Glaze
I love Asian flavors. So many of the marinades have sugar in them that jumps up the carb count. This glaze was sensational. Full of flavor and so delicious. I put it on beef tonight, but I could see it on chicken real easily.
Super easy meal, super delicious. I cut my steak into cubes and put them on a skewer. I feel like that gives you more glaze per bite.
Broiled Tenderloin Steaks with Ginger-Hoisin Glaze
Recipe from MyRecipes.com
1 1/2 T hoisin sauce
1 1/2 tsp grated peeled fresh ginger
1 1/2 tsp honey
1 1/2 tsp lower-sodium soy sauce
1/4 tsp chili garlic sauce (such as Lee Kum Kee) or crushed red pepper [ JW Note: so I missed this part of the recipe and didn't buy this. I used red pepper flakes instead. I'm sure this would give it a completely different taste]
4 (4-ounce) beef tenderloin steaks, trimmed (1 inch thick)
Cooking spray
1/8 tsp salt
Preheat broiler to high. [JW Note: or grill in my case]
Combine hoisin sauce, ginger, honey, soy sauce, and chili garlic sauce in a small bowl; stir with a whisk.
Place the steaks on a foil-lined broiler pan coated with cooking spray; sprinkle with salt. Broil steaks 5 inches from heat for 2 minutes, and turn over. Broil 2 minutes; turn steaks over. Brush steaks with half of hoisin mixture; broil for 1 minute. Turn steaks over, and brush with remaining hoisin mixture; broil 2 minutes or until desired degree of doneness.
Calories 194
Protein 24.5 g
Carbohydrate 4.9 g
Fiber 0.0 g
Super easy meal, super delicious. I cut my steak into cubes and put them on a skewer. I feel like that gives you more glaze per bite.
Broiled Tenderloin Steaks with Ginger-Hoisin Glaze
Recipe from MyRecipes.com
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| Photo from MyRecipes.com |
1 1/2 T hoisin sauce
1 1/2 tsp grated peeled fresh ginger
1 1/2 tsp honey
1 1/2 tsp lower-sodium soy sauce
1/4 tsp chili garlic sauce (such as Lee Kum Kee) or crushed red pepper [ JW Note: so I missed this part of the recipe and didn't buy this. I used red pepper flakes instead. I'm sure this would give it a completely different taste]
4 (4-ounce) beef tenderloin steaks, trimmed (1 inch thick)
Cooking spray
1/8 tsp salt
Preheat broiler to high. [JW Note: or grill in my case]
Combine hoisin sauce, ginger, honey, soy sauce, and chili garlic sauce in a small bowl; stir with a whisk.
Place the steaks on a foil-lined broiler pan coated with cooking spray; sprinkle with salt. Broil steaks 5 inches from heat for 2 minutes, and turn over. Broil 2 minutes; turn steaks over. Brush steaks with half of hoisin mixture; broil for 1 minute. Turn steaks over, and brush with remaining hoisin mixture; broil 2 minutes or until desired degree of doneness.
Calories 194
Protein 24.5 g
Carbohydrate 4.9 g
Fiber 0.0 g
Delicious Low Carb Biscuits with Cheddar
I'm sure I've mentioned low carb breakfast things are hard for me. Eggs are the go to breakfast protein and I am just not a huge fan. I gag them down because they're protein. But I wanted something more, something savory.
Enter Delicious Low Carb Biscuits with Cheddar. I've made these for this week's breakfast to have with a side of turkey or bacon. These are gluten free because they use almond flour and so very easy to make.
When I make them again, I'd like drop in some bacon already and a bit more salt. I also bought the silicon cupcake cups because I've found that many of the low carb bread things like to stick to metal tins or paper cups. These seemed to work out ok.
Delicious Low Carb Biscuits with Cheddar
Recipe from Mamabearscookbook.com
1.25 c almond flour
1 T baking powder
1/4 tsp sea salt
1/4 tsp garlic powder
1/2 tsp spicy spaghetti seasoning
1/3 c full fat sour cream
2 eggs room temperature
3 T butter melted
1/2 c cheddar cheese grated
Heat oven to 425° and spray the muffin tin with oil. Grate the cheddar cheese and set aside.
In a medium mixing bowl combine the almond flour with baking powder, sea salt, garlic powder and spicy spaghetti seasoning.
In the second bowl whisk sour cream, eggs and melted butter until fully combined. Mix the dry ingredients into the wet until just combined and then fold in the grated cheddar cheese.
Scoop 1/4 cup batter into the muffin tins; you should get 8 portions. Bake for 10-12 minutes and allow to cool for a couple of minutes before removing from the tin and diving in!
Enter Delicious Low Carb Biscuits with Cheddar. I've made these for this week's breakfast to have with a side of turkey or bacon. These are gluten free because they use almond flour and so very easy to make.
When I make them again, I'd like drop in some bacon already and a bit more salt. I also bought the silicon cupcake cups because I've found that many of the low carb bread things like to stick to metal tins or paper cups. These seemed to work out ok.
Delicious Low Carb Biscuits with Cheddar
Recipe from Mamabearscookbook.com
1.25 c almond flour
1 T baking powder
1/4 tsp garlic powder
1/2 tsp spicy spaghetti seasoning
1/3 c full fat sour cream
2 eggs room temperature
3 T butter melted
1/2 c cheddar cheese grated
Heat oven to 425° and spray the muffin tin with oil. Grate the cheddar cheese and set aside.
In a medium mixing bowl combine the almond flour with baking powder, sea salt, garlic powder and spicy spaghetti seasoning.
In the second bowl whisk sour cream, eggs and melted butter until fully combined. Mix the dry ingredients into the wet until just combined and then fold in the grated cheddar cheese.
Scoop 1/4 cup batter into the muffin tins; you should get 8 portions. Bake for 10-12 minutes and allow to cool for a couple of minutes before removing from the tin and diving in!
Tuesday, July 16, 2019
Quick Skillet Steak with Onions and Mushrooms
Such an amazingly simple recipe and so amazingly delicious. It has all the things I like: Beef, Mushrooms and onions. It doesn't get any more basic and any more delicious.
Super easy to throw together and the leftovers are even tastier. It says to serve over rice, but being low carb now, I didn't serve it over anything. I ate it straight.
Quick Skillet Steak with Onions and Mushrooms
Recipe from SkinnyTaste.com
Serves: 4
1/2 lb thin sliced beef round or sirloin steaks
1/2 large onion, sliced into rings
1/2 tsp olive oil
8 oz sliced mushrooms
4 seconds cooking spray (I like Smart Balance)
garlic powder to taste
salt and fresh cracked pepper to taste
Slice beef into thin strips. Season with salt, garlic powder and fresh pepper to taste. Heat a large skillet over high heat. When the skillet is very hot, spray with cooking spray and add half of the beef. Cook one minute, then turn steak and cook an additional 30 seconds. Set aside in a large dish.
Spray the skillet again and when it gets hot add the remaining steak, cooking one minute, then turning and cooking 30 seconds more. Add remaining steak to the dish. Return skillet to heat and spray once again with cooking spray; add onions and season with salt and pepper. Cook one minute, then turn and cook onions an additional 30 seconds or until onions are golden.
Lower heat to medium and add 1/2 tsp olive oil to the skillet, add mushrooms, salt and pepper and lightly spray the top of the mushrooms with cooking spray. Cook 1 1/2 minutes, then turn mushrooms and cook another minute and a half. Add to dish with steak and onions and stir to combine. Serve over rice.
Super easy to throw together and the leftovers are even tastier. It says to serve over rice, but being low carb now, I didn't serve it over anything. I ate it straight.
Quick Skillet Steak with Onions and Mushrooms
Recipe from SkinnyTaste.com
Serves: 4
1/2 lb thin sliced beef round or sirloin steaks
1/2 large onion, sliced into rings
1/2 tsp olive oil
8 oz sliced mushrooms
4 seconds cooking spray (I like Smart Balance)
garlic powder to taste
salt and fresh cracked pepper to taste
Slice beef into thin strips. Season with salt, garlic powder and fresh pepper to taste. Heat a large skillet over high heat. When the skillet is very hot, spray with cooking spray and add half of the beef. Cook one minute, then turn steak and cook an additional 30 seconds. Set aside in a large dish.
Spray the skillet again and when it gets hot add the remaining steak, cooking one minute, then turning and cooking 30 seconds more. Add remaining steak to the dish. Return skillet to heat and spray once again with cooking spray; add onions and season with salt and pepper. Cook one minute, then turn and cook onions an additional 30 seconds or until onions are golden.
Lower heat to medium and add 1/2 tsp olive oil to the skillet, add mushrooms, salt and pepper and lightly spray the top of the mushrooms with cooking spray. Cook 1 1/2 minutes, then turn mushrooms and cook another minute and a half. Add to dish with steak and onions and stir to combine. Serve over rice.
Sunday, July 14, 2019
Slow Cooker Green Chile Chicken and Lime Cauliflower Rice
I've been meaning to do a slow cooker meal on the weekend to set my lunches (and maybe a couple of dinners) for the week. Left overs aren't my thing, but I'm learning to eat them because it helps stay within my low carb way of eating.
This recipe looked fantastic to me. In fact, it's in the slow cooker as I type. Cauliflower rice is my new favorite thing and I cannot wait to try this.
Slow Cooker Green Chile Chicken and Lime Cauliflower Rice
Recipe from PlateJoy
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| Photo from PlateJoy |
1 3/4 lbs chicken breast
1/2 tsp dried oregano
1/2 tsp garlic powder
6 carrots, diced
3 c green salsa ( I actually used green enchilada sauce)
1 lime, zest
1/4 c chopped cilantro
2 green onions, chopped
4 3/4 c cauliflower, rice in food processor (I bought frozen cauliflower rice)
3 zucchini, chopped
2 T olive oil
Season chicken breast with oregano, garlic powder, and salt. Place at the bottom of the slow cooker.
Place carrots in slow cooker, cover with green salsa and cook on low for 4-6 hours.
Heat oil in a non stick pan over medium-high heat, then add green onions, zucchini and cauliflower and cover. Cook 10 minutes, stirring occasionally, then season with salt and pepper. Drizzle with lime juice and zest, then sprinkle with cilantro.
Remove chicken and shred. Return to the sauce and adjust seasoning if necessary.
Put cauliflower mixture in a bowl and top with chicken. Add more lime if desired.
Friday, July 12, 2019
Creamy One Pot Chicken Stroganoff
"Creamy" is one of my favorite words when describing food. I mean, who doesn't like something "creamy". But, can "creamy" go too far?
I think it did in this recipe. I love stroganoff. It's one of my all time favorites. What I like is the tang the sour cream gives to the "creamy" sauce. This recipe uses cream cheese and I gotta say, I'm not a fan.
I won't make this one again, but if you love the flavor of cream cheese, this one's for you. Super easy, and honestly if I do ever remake this, I'd just use a cup of sour cream.
Most of the low carb recipes I've see use cream cheese because of it's low carb count. But sour cream, light sour cream that is, has less than 4 carbs, so the switch would be ok for me.
Creamy One Pot Chicken Stroganoff
Recipe from Sweetcsdesigns.com
Serves 6
3 tbsp butter
3 chicken, sliced in half (or 6 small chicken breasts)
salt and pepper, to taste
1 onion, diced
8 oz mushrooms, cremini, sliced thin
1/4 cup garlic
1 cup chicken stock
2 tbsp Italian herb seasoning blend
1/2 tsp white pepper
1 tsp red pepper flakes
1 cup cream cheese
1/2 cup Parmesan cheese
In a large skillet, melt butter until foamy and melted.
Generously salt and pepper chicken breasts.
Add to pan and cook on medium high until lightly browned on the outside, about 4 minutes per side.
Add onion to pan, cook to soft, about another 5 minutes.
Add mushrooms and garlic and cook to soft, about 6 minutes.
Add stock to pan and scrape up any browned bits, turn heat to high and let reduce in half.
Add cream cheese, Parmesan, Italian spice, pepper flakes, pepper, and stir.
After about 3 minutes when stock thickens and chicken has fully cooked, serve over pasta, rice, baked potato, or sautéed vegetables. [ JW note: Sadly I put it over nothing. I'm sure if it was over rice or pasta it wouldn't change how I feel about it.]
Calories: 254
Carbs: 8
Protein: 29
I think it did in this recipe. I love stroganoff. It's one of my all time favorites. What I like is the tang the sour cream gives to the "creamy" sauce. This recipe uses cream cheese and I gotta say, I'm not a fan.
I won't make this one again, but if you love the flavor of cream cheese, this one's for you. Super easy, and honestly if I do ever remake this, I'd just use a cup of sour cream.
Most of the low carb recipes I've see use cream cheese because of it's low carb count. But sour cream, light sour cream that is, has less than 4 carbs, so the switch would be ok for me.
Creamy One Pot Chicken Stroganoff
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| Photo credit to Sweetcsdesigns.com |
Serves 6
3 tbsp butter
3 chicken, sliced in half (or 6 small chicken breasts)
salt and pepper, to taste
1 onion, diced
8 oz mushrooms, cremini, sliced thin
1/4 cup garlic
1 cup chicken stock
2 tbsp Italian herb seasoning blend
1/2 tsp white pepper
1 tsp red pepper flakes
1 cup cream cheese
1/2 cup Parmesan cheese
In a large skillet, melt butter until foamy and melted.
Generously salt and pepper chicken breasts.
Add to pan and cook on medium high until lightly browned on the outside, about 4 minutes per side.
Add onion to pan, cook to soft, about another 5 minutes.
Add mushrooms and garlic and cook to soft, about 6 minutes.
Add stock to pan and scrape up any browned bits, turn heat to high and let reduce in half.
Add cream cheese, Parmesan, Italian spice, pepper flakes, pepper, and stir.
After about 3 minutes when stock thickens and chicken has fully cooked, serve over pasta, rice, baked potato, or sautéed vegetables. [ JW note: Sadly I put it over nothing. I'm sure if it was over rice or pasta it wouldn't change how I feel about it.]
Calories: 254
Carbs: 8
Protein: 29
Sunday, July 7, 2019
Easy Keto Ham & Cheese Rolls
I have no idea why they call these "rolls". When I saw the recipe originally I was thinking like a "roll up" type thing. But I think they mean more like "muffin" type "roll".
At any rate, "easy" is the key here. Super easy and, while I haven't tasted them yet, I suspect delicious. I mean, what's not to like about cheese and ham with a little egg.
My previous attempts of egg type muffins was a failure. I salted them too much and WAY over cooked them. this time I think these are thinner and I didn't add any salt. I suspect there's enough in the cheese.
Easy Keto Ham and Cheese Rolls
Recipe from Sweetcsdesigns.com
3/4 cup shredded mozzarella cheese
1/2 cup shredded cheddar cheese
1/2 cup grated parmesan , or asiago, other hard, dry, grated cheese.
1 cup diced ham
2 eggs
Preheat oven to 375 degrees Fahrenheit.
Combine the shredded cheese and egg in a bowl and mix it until the ingredients are fully combined.
Stir in diced ham and mix to combine. [JW note: I bought one of those ham steaks that are about 1/2" thick and diced that. I feel like it was a nice ham size for these rolls]
Set out a well prepped baking sheet - greased or lined with parchment or a silpat.
Divide the mixture equally into six to eight parts and form into round rolls.
Bake at 375 degrees for about 15 to 20 minutes until the cheese has fully melted and created a slight brown crust.
Feel free to mix up your cheese selection - but stick with one grated hard, dry cheese (like parmesan or asiago) to keep the flour-like texture.
At any rate, "easy" is the key here. Super easy and, while I haven't tasted them yet, I suspect delicious. I mean, what's not to like about cheese and ham with a little egg.
My previous attempts of egg type muffins was a failure. I salted them too much and WAY over cooked them. this time I think these are thinner and I didn't add any salt. I suspect there's enough in the cheese.
Easy Keto Ham and Cheese Rolls
Recipe from Sweetcsdesigns.com
3/4 cup shredded mozzarella cheese
1/2 cup grated parmesan , or asiago, other hard, dry, grated cheese.
1 cup diced ham
2 eggs
Preheat oven to 375 degrees Fahrenheit.
Combine the shredded cheese and egg in a bowl and mix it until the ingredients are fully combined.
Stir in diced ham and mix to combine. [JW note: I bought one of those ham steaks that are about 1/2" thick and diced that. I feel like it was a nice ham size for these rolls]
Set out a well prepped baking sheet - greased or lined with parchment or a silpat.
Divide the mixture equally into six to eight parts and form into round rolls.
Bake at 375 degrees for about 15 to 20 minutes until the cheese has fully melted and created a slight brown crust.
Feel free to mix up your cheese selection - but stick with one grated hard, dry cheese (like parmesan or asiago) to keep the flour-like texture.
Wednesday, July 3, 2019
Cashew Chicken
Chinese food is one of my favorites. It's also full of carbs when you eat it with rice. But rice, to me, really is part of eating Chinese food. Without it, could anything actually be satisfying?
I decided to give Cashew Chicken from Pioneer Woman a try, and keep the rice out. This is a good recipe. I doubled the sauce (I do love my sauce) and that was a mistake. Even though I used low sodium soy sauce, it turned out too salty. Rice really would have helped. But alas...I sucked it up. If I make this again, and if I double the sauce, I'd do half in soy and half in water.
The best part was I was about 4 bites into my meal before I realized I hadn't put in the cashews!
I also added a handful of snow snap peas. I needed a vegetable to add more to it. I think you could add any veggie and it'd be good.
I tried to find the carbs for this and I think it ended up being about 20 grams. Which I think is too many for me to repeat this. But it was good and worth a try.
Cashew Chicken
Recipe from Pioneer Woman
8 Servings
1/2 cup Low Sodium Soy Sauce
1 Tablespoon Rice Vinegar
1 Tablespoon Packed Brown Sugar
2 Tablespoons Oyster Sauce
1/2 teaspoon Toasted Sesame Oil
3 Tablespoons Vegetable Oil
6 whole Boneless, Skinless Chicken Thighs, Cut Into Small Cubes
Kosher Salt To Taste
1 Tablespoon Chopped Garlic
1 Tablespoon Chopped Fresh Ginger
1 whole Green Bell Pepper, Chopped (I didn't add this of course)
1/4 cup Sherry Or Chicken Broth
2 Tablespoons Cornstarch
1/2 cup Drained Canned Water Chestnuts, Coarsley Chopped
1 cup Unsalted Cashews (be Sure To Use Unsalted)
2 whole Green Onions, Thinly Sliced
In a bowl, mix together the soy sauce, vinegar, brown sugar, oyster sauce, and sesame oil. Set aside.
Heat the vegetable oil in a large skillet over high heat and add the chicken in a single layer. Sprinkle with a small amount of salt, then leave it alone for at least a couple of minutes to give the chicken a chance to brown. When the chicken has turned golden, stir it around so that it can brown on all sides. Throw in the garlic and ginger and stir to combine. Stir in the bell pepper and let it cook for 2 to 3 minutes.
While the pan is still hot, pour in the sherry. Stir it around, scraping the bottom of the pan to loosen all the flavorful bits. Turn the heat to medium-low and pour in the sauce mixture, then mix the cornstarch with 1/4 cup water to make a slurry and pour it in. Stir the sauce for 1 to 2 minutes to thicken, then add the water chestnuts and cashews and stir to coat everything with the sauce, adding a splash of water if the sauce is too thick.
Finally, sprinkle on the green onions. Serve with cooked rice or noodles.
I decided to give Cashew Chicken from Pioneer Woman a try, and keep the rice out. This is a good recipe. I doubled the sauce (I do love my sauce) and that was a mistake. Even though I used low sodium soy sauce, it turned out too salty. Rice really would have helped. But alas...I sucked it up. If I make this again, and if I double the sauce, I'd do half in soy and half in water.
The best part was I was about 4 bites into my meal before I realized I hadn't put in the cashews!
I also added a handful of snow snap peas. I needed a vegetable to add more to it. I think you could add any veggie and it'd be good.
I tried to find the carbs for this and I think it ended up being about 20 grams. Which I think is too many for me to repeat this. But it was good and worth a try.
Cashew Chicken
Recipe from Pioneer Woman
8 Servings
1/2 cup Low Sodium Soy Sauce
1 Tablespoon Rice Vinegar
1 Tablespoon Packed Brown Sugar
2 Tablespoons Oyster Sauce
1/2 teaspoon Toasted Sesame Oil
3 Tablespoons Vegetable Oil
6 whole Boneless, Skinless Chicken Thighs, Cut Into Small Cubes
Kosher Salt To Taste
1 Tablespoon Chopped Garlic
1 Tablespoon Chopped Fresh Ginger
1 whole Green Bell Pepper, Chopped (I didn't add this of course)
1/4 cup Sherry Or Chicken Broth
2 Tablespoons Cornstarch
1/2 cup Drained Canned Water Chestnuts, Coarsley Chopped
1 cup Unsalted Cashews (be Sure To Use Unsalted)
2 whole Green Onions, Thinly Sliced
In a bowl, mix together the soy sauce, vinegar, brown sugar, oyster sauce, and sesame oil. Set aside.
Heat the vegetable oil in a large skillet over high heat and add the chicken in a single layer. Sprinkle with a small amount of salt, then leave it alone for at least a couple of minutes to give the chicken a chance to brown. When the chicken has turned golden, stir it around so that it can brown on all sides. Throw in the garlic and ginger and stir to combine. Stir in the bell pepper and let it cook for 2 to 3 minutes.
While the pan is still hot, pour in the sherry. Stir it around, scraping the bottom of the pan to loosen all the flavorful bits. Turn the heat to medium-low and pour in the sauce mixture, then mix the cornstarch with 1/4 cup water to make a slurry and pour it in. Stir the sauce for 1 to 2 minutes to thicken, then add the water chestnuts and cashews and stir to coat everything with the sauce, adding a splash of water if the sauce is too thick.
Finally, sprinkle on the green onions. Serve with cooked rice or noodles.
Saturday, June 29, 2019
Chicken Marsala Meatballs
I really wanted this recipe to blow me away. It did not - but it might have been because of me. I even followed the recipe, with one small mistake...I misread when / where to add the garlic. The recipe calls for 6 cloves, separated. I missed the separated part. All 6 cloves ended up in the meatballs. That really overwhelmed them. I may make these again and do it right.
Chicken Marsala Meatballs
Recipe from SkinnyTaste.com
Serves 5
8 ounces sliced cremini mushrooms, divided
1 pound 93% lean ground chicken
1/3 cup whole wheat seasoned or gluten-free bread crumbs
1/4 cup grated Pecorino cheese
1 large egg, beaten
3 garlic cloves, minced
2 tablespoons chopped fresh parsley, plus more for garnish
1 teaspoon Kosher salt
Freshly ground black pepper
1/2 tablespoon all-purpose flour
1/2 tablespoon unsalted butter
1/4 cup finely chopped shallots
3 ounces sliced shiitake mushrooms
1/3 cup Marsala wine
3/4 cup reduced sodium chicken broth
Preheat the oven to 400F.
Finely chop half of the Cremini mushrooms and transfer to a medium bowl with the ground chicken, breadcrumbs, Pecorino, egg, 1 clove of the minced garlic, parsley, 1 teaspoon kosher salt and black pepper, to taste.
Gently shape into 25 small meatballs, bake 15 to 18 minutes, until golden.
In a small bowl whisk the flour with the Marsala wine and broth.
Heat a large skillet on medium heat.
Add the butter, garlic and shallots and cook until soft and golden, about 2 minutes.
Add the mushrooms, season with 1/8 teaspoon salt and a pinch of black pepper, and cook, stirring occasionally, until golden, about 5 minutes.
Return the meatballs to the pot, pour the Marsala wine mixture over the meatballs, cover and cook 10 minutes.
Garnish with parsley.
Amount Per Serving:
Calories: 248
Carbohydrates: 13g
Fiber: 1.5g
Protein: 21g
Chicken Marsala Meatballs
Recipe from SkinnyTaste.com
Serves 5
8 ounces sliced cremini mushrooms, divided
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| Photo from SkinnyTaste.com |
1/3 cup whole wheat seasoned or gluten-free bread crumbs
1/4 cup grated Pecorino cheese
1 large egg, beaten
3 garlic cloves, minced
2 tablespoons chopped fresh parsley, plus more for garnish
1 teaspoon Kosher salt
Freshly ground black pepper
1/2 tablespoon all-purpose flour
1/2 tablespoon unsalted butter
1/4 cup finely chopped shallots
3 ounces sliced shiitake mushrooms
1/3 cup Marsala wine
3/4 cup reduced sodium chicken broth
Preheat the oven to 400F.
Finely chop half of the Cremini mushrooms and transfer to a medium bowl with the ground chicken, breadcrumbs, Pecorino, egg, 1 clove of the minced garlic, parsley, 1 teaspoon kosher salt and black pepper, to taste.
Gently shape into 25 small meatballs, bake 15 to 18 minutes, until golden.
In a small bowl whisk the flour with the Marsala wine and broth.
Heat a large skillet on medium heat.
Add the butter, garlic and shallots and cook until soft and golden, about 2 minutes.
Add the mushrooms, season with 1/8 teaspoon salt and a pinch of black pepper, and cook, stirring occasionally, until golden, about 5 minutes.
Return the meatballs to the pot, pour the Marsala wine mixture over the meatballs, cover and cook 10 minutes.
Garnish with parsley.
Amount Per Serving:
Calories: 248
Carbohydrates: 13g
Fiber: 1.5g
Protein: 21g
Thai Chicken Lettuce Wraps
My bestie and I used to go to PF Changs all the time because we lived so close to it. Their lettuce wraps changed my life. I'd often order them for dinner instead of an appetizer. Since I first discovered them I've been testing/tasting lettuce wraps looking for one that's the closest.
This one isn't it. This one is good, but no PF Changs.
I swapped out the protein for ground pork because that's what I had on hand. I actually think that was a mistake and what may have made this not GREAT. It is however, one of THE LOWEST carb recipes I've every made.
Thai Chicken Lettuce Wraps
Recipe from MyRecipes.com
Serves 4 as a meal, more as an appetizer
3 tablespoons fresh lime juice
1 1/2 tablespoons fish sauce
1 1/2 tablespoons oyster sauce
1 teaspoon hot chili sauce with garlic
1 teaspoon dark sesame oil or olive oil
1 pound ground chicken
1/4 cup chopped green onions (about 3 onions)
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh mint
3 tablespoons chopped dry-roasted peanuts [I completely forgot to add these]
12 iceberg lettuce leaves
Combine first 4 ingredients in a small bowl; stir well.
Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 5 minutes or until done, stirring to crumble. Add onions, and sauté 3 minutes. Add lime juice mixture, cilantro, and mint; sauté 2 minutes. Remove from heat; stir in peanuts.
Spoon 1/4 cup chicken mixture onto each lettuce leaf, and roll up.
Calories 83
Fat 5.6g
Protein 7.2g
Carbohydrate 1.6g
Fiber 0.5g
This one isn't it. This one is good, but no PF Changs.
I swapped out the protein for ground pork because that's what I had on hand. I actually think that was a mistake and what may have made this not GREAT. It is however, one of THE LOWEST carb recipes I've every made.
Thai Chicken Lettuce Wraps
Recipe from MyRecipes.com
Serves 4 as a meal, more as an appetizer
3 tablespoons fresh lime juice
 |
| Photo from MyRecipes.com |
1 1/2 tablespoons oyster sauce
1 teaspoon hot chili sauce with garlic
1 teaspoon dark sesame oil or olive oil
1 pound ground chicken
1/4 cup chopped green onions (about 3 onions)
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh mint
3 tablespoons chopped dry-roasted peanuts [I completely forgot to add these]
12 iceberg lettuce leaves
Combine first 4 ingredients in a small bowl; stir well.
Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 5 minutes or until done, stirring to crumble. Add onions, and sauté 3 minutes. Add lime juice mixture, cilantro, and mint; sauté 2 minutes. Remove from heat; stir in peanuts.
Spoon 1/4 cup chicken mixture onto each lettuce leaf, and roll up.
Calories 83
Fat 5.6g
Protein 7.2g
Carbohydrate 1.6g
Fiber 0.5g
Chicken and Asparagus Lemon Stir Fry
I really wanted to make this stir fry and was sad I couldn't eat rice with it. Turned out, I really didn't need the rice.
The ONE fatal mistake I made in this recipe...I forgot the lemon juice. DOH...It was delicious regardless.
To bulk up the meal a bit, I also added sugar snow peas...chopped. The combo with asparagus and snow peas was nice.
Chicken and Asparagus Lemon Stir Fry
Recipe from: SkinnyTaste.com
Makes 4 Servings
1 1/2 pounds skinless chicken breast, cut into 1-inch cubes
Kosher salt, to taste
1/2 cup reduced-sodium chicken broth
2 tablespoons soy sauce (or Tamari for GF)
2 teaspoons cornstarch
2 tablespoons water
1 tbsp canola or grapeseed oil, divided
1 bunch asparagus, ends trimmed, cut into 2-inch pieces
6 cloves garlic, chopped
1 tbsp fresh ginger
3 tablespoons fresh lemon juice
fresh black pepper, to taste
Lightly season the chicken with salt. In a small bowl, combine chicken broth and soy sauce. In a second small bowl combine the cornstarch and water and mix well to combine.
Heat a large non-stick wok over medium-high heat, when hot add 1 teaspoon of the oil, then add the asparagus and cook until tender-crisp, about 3 to 4 minutes. Add the garlic and ginger and cook until golden, about 1 minute. Set aside.
Increase the heat to high, then add 1 teaspoon of oil and half of the chicken and cook until browned and cooked through, about 4 minutes on each side. Remove and set aside and repeat with the remaining oil and chicken. Set aside.
Add the soy sauce mixture; bring to a boil and cook about 1-1/2 minutes. Add lemon juice and cornstarch mixture and stir well, when it simmers return the chicken and asparagus to the wok and mix well, remove from heat and serve.
And in case you care, Calories: 268 • Fat: 7 g • Carb: 10 g • Fiber: 3 g • Protein: 41 g
Another side note, if you double the sauce in this recipe - like I did - don't use twice as much soy sauce, cut it with some water. You'll thank me later.
The ONE fatal mistake I made in this recipe...I forgot the lemon juice. DOH...It was delicious regardless.
To bulk up the meal a bit, I also added sugar snow peas...chopped. The combo with asparagus and snow peas was nice.
Chicken and Asparagus Lemon Stir Fry
Recipe from: SkinnyTaste.com
Makes 4 Servings
1 1/2 pounds skinless chicken breast, cut into 1-inch cubes
 |
| Photo from SkinnyTaste.com |
1/2 cup reduced-sodium chicken broth
2 tablespoons soy sauce (or Tamari for GF)
2 teaspoons cornstarch
2 tablespoons water
1 tbsp canola or grapeseed oil, divided
1 bunch asparagus, ends trimmed, cut into 2-inch pieces
6 cloves garlic, chopped
1 tbsp fresh ginger
3 tablespoons fresh lemon juice
fresh black pepper, to taste
Lightly season the chicken with salt. In a small bowl, combine chicken broth and soy sauce. In a second small bowl combine the cornstarch and water and mix well to combine.
Heat a large non-stick wok over medium-high heat, when hot add 1 teaspoon of the oil, then add the asparagus and cook until tender-crisp, about 3 to 4 minutes. Add the garlic and ginger and cook until golden, about 1 minute. Set aside.
Increase the heat to high, then add 1 teaspoon of oil and half of the chicken and cook until browned and cooked through, about 4 minutes on each side. Remove and set aside and repeat with the remaining oil and chicken. Set aside.
Add the soy sauce mixture; bring to a boil and cook about 1-1/2 minutes. Add lemon juice and cornstarch mixture and stir well, when it simmers return the chicken and asparagus to the wok and mix well, remove from heat and serve.
And in case you care, Calories: 268 • Fat: 7 g • Carb: 10 g • Fiber: 3 g • Protein: 41 g
Another side note, if you double the sauce in this recipe - like I did - don't use twice as much soy sauce, cut it with some water. You'll thank me later.
Monday, June 10, 2019
Cowboy-Style Beef with Vegetable Ragout
Low Carb...It's hard. I miss my carbs.
My plan for the week is done and I'm determined to stick to it this week. One meal at a time.
Made this tonight for dinner. Made a few changes to it to use what I had on hand. Turns out it was fantastic. I'll make this again.
My plan for the week is done and I'm determined to stick to it this week. One meal at a time.
Made this tonight for dinner. Made a few changes to it to use what I had on hand. Turns out it was fantastic. I'll make this again.
Cowboy-Style Beef and Vegetable Ragout
Recipe from Cooking Light
JW - So I put the onions, a diced carrot and the beef in the pan to begin with and cooked them together. Added the W sauce, seasoning and then Rotel tomatoes.
Recipe from Cooking Light
1/2 cup unsalted chicken stock, divided [JW only had regular chicken stock]
1/2 tablespoon cornstarch
1 tablespoon olive oil
1/2 pound 90% lean ground sirloin
1/2 tablespoon reduced-sodium Worcestershire sauce [JW - is this a thing? I had no idea. Used my normal W sauce.]
1/2 teaspoon black pepper, divided
3/8 teaspoon kosher salt, divided
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 cup onion
1 1/2 can diced tomato [JW - I had a can of Rotel diced tomatoes with green chilis. It really made this dish to me. I'm not a fan of heated up tomatoes (like fresh tomatoes tossed in a dish). ]
1/2 tablespoon unsalted ketchup
1/2 tablespoon chopped fresh chives
Combine 2 tablespoons stock and cornstarch in a small bowl, stirring with a whisk.
Heat oil in a skillet over medium-high. Add beef; cook 5 minutes, stirring to crumble. Stir in Worcestershire sauce, 1/4 teaspoon pepper, 1/4 teaspoon salt, garlic powder, onion powder, and white parts of green onions; cook 2 minutes. Remove mixture from pan.
Add onions to pan; cook 2 minutes. Add 1 cup tomato and ketchup; cook 3 minutes. Stir in cornstarch mixture, remaining stock, remaining 1/4 teaspoon pepper, and remaining 1/8 teaspoon salt. Cook 3 minutes or until thickened. Stir in beef mixture, green parts of green onions, and remaining 1/2 cup tomato. Sprinkle with chives.
JW - So I put the onions, a diced carrot and the beef in the pan to begin with and cooked them together. Added the W sauce, seasoning and then Rotel tomatoes.
Makes 2 servings (serving size: about 1 cup)
317 calories
CARBOHYDRATE 12.
FIBER 2.0g
PROTEIN 26.0g
Monday, May 6, 2019
Grilled Vegetable and Flank Steak Salad with Blue Cheese Vinaigrette
This was a tasty dinner. I threw in some sauted mushrooms to round out some veggies. I really liked the blue cheese vinaigrette that topped the entire meal. I think a bed of lettuce with this would have been perfect. I'll make this again. Well, I'll make the vinaigrette again for sure. I think it would be exceptional with chicken.
Grilled Vegetable and Flank Steak Salad with Blue Cheese Vinaigrette
Recipe from MyRecipes.com
½ c halved grape tomatoes
Heat a grill pan over medium-high.
Coat steak with 1 tablespoon oil; sprinkle with garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Add steak to pan; cook 4 minutes on each side. Place steak on a cutting board.
Place squash, onion, and bell pepper in a large bowl. Add 1 tablespoon oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper; toss. Arrange vegetables on grill pan; cook 4 minutes. Turn and cook 2 minutes. Chop into bite-size pieces.
Combine remaining 2 tablespoons oil, remaining 1/4 teaspoon salt, remaining 1/8 teaspoon pepper, vinegar, sugar, and cheese. Divide vegetables and tomatoes among 4 plates. Cut steak into thin slices; top with vegetables and vinaigrette.
Grilled Vegetable and Flank Steak Salad with Blue Cheese Vinaigrette
Recipe from MyRecipes.com
 |
| Photo courtesy of MyRecipes |
1 (1-lb.) flank steak, trimmed
1/4 cup olive oil, divided
1/2 teaspoon garlic powder
3/4 teaspoon kosher salt, divided
1/2 teaspoon black pepper, divided
2 medium yellow squash, halved
lengthwise
2 (1/2-in.-thick) slices red onion
1 red bell pepper, quartered
1 1/2 tablespoons white wine vinegar
1/8 teaspoon sugar
1 ounce blue cheese, crumbled (about 1/4
cup)
Heat a grill pan over medium-high.
Coat steak with 1 tablespoon oil; sprinkle with garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Add steak to pan; cook 4 minutes on each side. Place steak on a cutting board.
Place squash, onion, and bell pepper in a large bowl. Add 1 tablespoon oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper; toss. Arrange vegetables on grill pan; cook 4 minutes. Turn and cook 2 minutes. Chop into bite-size pieces.
Combine remaining 2 tablespoons oil, remaining 1/4 teaspoon salt, remaining 1/8 teaspoon pepper, vinegar, sugar, and cheese. Divide vegetables and tomatoes among 4 plates. Cut steak into thin slices; top with vegetables and vinaigrette.
Sunday, April 28, 2019
20 Minute Garlic Beef and Broccoli Lo Mein
Last week I got on board with prepping and cooking my weekly meals. Work has slowed down enough that I'm not exhausted by the time I get home. I'm trying very hard to take control of my eating and really focus on good solid meals.
Tonight, however, was not a "healthy" meal. It could be...maybe. It was delicious. Better than take out. I got a bit heavy handed on the sesame oil. I think 2 tsp is too much. If you want just the flavor of sesame, use just one tsp.
This came together in the amount of time it took the water to heat and pasta boil, so 20 minutes at the most.
20 Minute Garlic Beef and Broccoli Lo Mein
Recipe from Therecipecritic.com
8 ounces lo mein noodles, or spaghetti noodles
3 cups broccoli florets
1 Tablespoon olive oil
8 ounce flank steak, sliced against the grain
3 garlic cloves, minced
1 medium carrot, shredded
¼ cup packed brown sugar
¼ cup reduced-sodium soy sauce
2 Tablespoons hoisin sauce
2 teaspoons sesame oil
¼ teaspoon ground ginger
¼ teaspoon crushed red pepper flakes
¼ teaspoon pepper
In a large pot with boiling water, cook the noodles according to package directions. Add the broccoli the last 5 minutes of cooking and let them cook until tender. Drain the noodles and broccoli.
While the pasta is cooking, add olive oil to a medium sized skillet. Cook the steak until no longer pink. Add the garlic, and carrots and cook for a minute more.
In a small bowl whisk together the brown sugar soy sauce, hoisin sauce, sesame oil, ginger, red pepper and pepper.
Add the spaghetti to the skillet and pour the sauce on top and toss until incorporated.
Tonight, however, was not a "healthy" meal. It could be...maybe. It was delicious. Better than take out. I got a bit heavy handed on the sesame oil. I think 2 tsp is too much. If you want just the flavor of sesame, use just one tsp.
This came together in the amount of time it took the water to heat and pasta boil, so 20 minutes at the most.
20 Minute Garlic Beef and Broccoli Lo Mein
Recipe from Therecipecritic.com
 |
| Photo from therecipecritic.com |
8 ounces lo mein noodles, or spaghetti noodles
3 cups broccoli florets
1 Tablespoon olive oil
8 ounce flank steak, sliced against the grain
3 garlic cloves, minced
1 medium carrot, shredded
¼ cup packed brown sugar
¼ cup reduced-sodium soy sauce
2 Tablespoons hoisin sauce
2 teaspoons sesame oil
¼ teaspoon ground ginger
¼ teaspoon crushed red pepper flakes
¼ teaspoon pepper
In a large pot with boiling water, cook the noodles according to package directions. Add the broccoli the last 5 minutes of cooking and let them cook until tender. Drain the noodles and broccoli.
While the pasta is cooking, add olive oil to a medium sized skillet. Cook the steak until no longer pink. Add the garlic, and carrots and cook for a minute more.
In a small bowl whisk together the brown sugar soy sauce, hoisin sauce, sesame oil, ginger, red pepper and pepper.
Add the spaghetti to the skillet and pour the sauce on top and toss until incorporated.
Tuesday, April 9, 2019
Crumbly Lemon Creme Bars
My dad used to love lemon bars. I made them so often as a kid that I could make them without looking at any recipes. That love of lemon bars he passed down to me. Still not quite sure if its because HE loved them, or because we had them all the time I grew to love them. Either way, they're a favorite.
I've gotten lazy over the years and have used the box lemon bars. They're just as good and way quicker. When I stumbled onto this recipe in one of my cookbooks I knew I had to make it. I've not tried it yet but based on what's in them, I'm sure I'll love them.
Crumbly Lemon Bars
Recipe from The Hungry Fans Gameday Cookbook
1 1/4 c four
1 1/4 c old-fashioned rolled oats
1/4 tsp sea salt
1/2 tsp baking soda
1/2 c granulated sugar
1/2 c packed light brown sugar
1 tsp vanilla
12 T unsalted butter, melted
1 (14oz) can sweetened condensed milk
1 T finely grated lemon zest
1/3 c lemon juice
2 large egg yolks
1 tsp cornstarch
Preheat oven to 350F. Grease an 8X8 baking pan with butter.
Whisk together the flour, oats, salt and baking soda. Stir in both sugars, and mix until no clumps remain.
Stir the vanilla into the melted butter, and pour it over the dry ingredients. Using a wooden spoon, stir until you have evenly moistened crumbs. Sprinkle half of the crumb mixture into the bottom of the prepared baking dish, and gently press into an even layer.
Bake for 15 minutes. remove from the oven and set aside. Leave the oven on.
Whisk together the condensed milk, lemon zest, lemon juice, egg yolks, and cornstarch in a medium bowl. Pour the lemony filling over the warm crumb crust, and spread into an even layer. Sprinkle evenly with the remaining crumb mixture.
Bake for 25-30 minutes, until lightly golden. remove from the oven, and let cool at room temperature, about 1 hour. Once cool, cover and refrigerate for another hour, and then cut into squares and serves.
I've gotten lazy over the years and have used the box lemon bars. They're just as good and way quicker. When I stumbled onto this recipe in one of my cookbooks I knew I had to make it. I've not tried it yet but based on what's in them, I'm sure I'll love them.
Crumbly Lemon Bars
Recipe from The Hungry Fans Gameday Cookbook
1 1/4 c four
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| Photo from Dinner, then Dessert |
1/4 tsp sea salt
1/2 tsp baking soda
1/2 c granulated sugar
1/2 c packed light brown sugar
1 tsp vanilla
12 T unsalted butter, melted
1 (14oz) can sweetened condensed milk
1 T finely grated lemon zest
1/3 c lemon juice
2 large egg yolks
1 tsp cornstarch
Preheat oven to 350F. Grease an 8X8 baking pan with butter.
Whisk together the flour, oats, salt and baking soda. Stir in both sugars, and mix until no clumps remain.
Stir the vanilla into the melted butter, and pour it over the dry ingredients. Using a wooden spoon, stir until you have evenly moistened crumbs. Sprinkle half of the crumb mixture into the bottom of the prepared baking dish, and gently press into an even layer.
Bake for 15 minutes. remove from the oven and set aside. Leave the oven on.
Whisk together the condensed milk, lemon zest, lemon juice, egg yolks, and cornstarch in a medium bowl. Pour the lemony filling over the warm crumb crust, and spread into an even layer. Sprinkle evenly with the remaining crumb mixture.
Bake for 25-30 minutes, until lightly golden. remove from the oven, and let cool at room temperature, about 1 hour. Once cool, cover and refrigerate for another hour, and then cut into squares and serves.
Sunday, March 24, 2019
15-Minute Chicken Shawarma Bowls
I'm trying to eat better. And to do that I need to plan and prep. If I have things ready to go, then I'm less likely to make bad choices.
I also need to measure. The "eye-balling" technique doesn't work for me. What I think 1/2 c of pasta is and what it really is - is a bit off, let's just say.
This recipe is a great one. Super easy to prepare and put in a container for lunch the next day.
It calls for Farro. Which I've never had before or made. Turns out it's a lot like barley and it's pretty darn good.
Also didn't want to spend the $$ on a jar of tahini so made a substitute based on something I found on the Internet (creamy peanut butter and sesame oil). It's a nice substitute if you're not wanting to buy tahini and let 99% of go to waste.
15-Minute Chicken Shawarma bowls
Recipe from Cooking Light Diet
6 ounces skinless, boneless rotisserie chicken breast, shredded (about 1 1/2 cups)
1 teaspoon olive oil
3/8 teaspoon kosher salt, divided
1/4 teaspoon cumin, divided
Dash of paprika
1/4 cup plain 2% Greek reduced-fat Greek yogurt
1/2 tablespoon fresh lemon juice
1/2 tablespoon tahini (sesame seed paste)
1/2 teaspoon minced garlic
1/2 (8.5-ounce package) package precooked farro
1 cup chopped English cucumber
1 cup halved cherry tomatoes
1/2 (15-ounce) can unsalted chickpeas, rinsed and drained
1 tablespoon chopped fresh parsley
1/8 teaspoon freshly ground black pepper
Place chicken and oil in a large bowl; toss to coat. Combine 1/4 teaspoon salt, 1/8 teaspoon cumin, and paprika in a bowl. Add spice mixture to chicken mixture; toss to coat.
Combine remaining 1/8 teaspoon salt, remaining 1/8 teaspoon cumin, yogurt, lemon juice, tahini, and garlic in a small bowl. Set aside.
Heat farro according to package directions . Place 1/2 cup farro in each of 2 bowls. Top each farro serving with about 3/4 cup chicken mixture, 1/2 cup cup cucumber, 1/2 cup tomatoes, about 1/3 cup chickpeas, and 2 1/2 tablespoons Greek yogurt mixture. Top with parsley and black pepper. Reserve remaining farro for another use.
I also need to measure. The "eye-balling" technique doesn't work for me. What I think 1/2 c of pasta is and what it really is - is a bit off, let's just say.
This recipe is a great one. Super easy to prepare and put in a container for lunch the next day.
It calls for Farro. Which I've never had before or made. Turns out it's a lot like barley and it's pretty darn good.
Also didn't want to spend the $$ on a jar of tahini so made a substitute based on something I found on the Internet (creamy peanut butter and sesame oil). It's a nice substitute if you're not wanting to buy tahini and let 99% of go to waste.
15-Minute Chicken Shawarma bowls
Recipe from Cooking Light Diet
 |
| Photo from Cooking Light Diets |
6 ounces skinless, boneless rotisserie chicken breast, shredded (about 1 1/2 cups)
1 teaspoon olive oil
3/8 teaspoon kosher salt, divided
1/4 teaspoon cumin, divided
Dash of paprika
1/4 cup plain 2% Greek reduced-fat Greek yogurt
1/2 tablespoon fresh lemon juice
1/2 tablespoon tahini (sesame seed paste)
1/2 teaspoon minced garlic
1/2 (8.5-ounce package) package precooked farro
1 cup chopped English cucumber
1 cup halved cherry tomatoes
1/2 (15-ounce) can unsalted chickpeas, rinsed and drained
1 tablespoon chopped fresh parsley
1/8 teaspoon freshly ground black pepper
Place chicken and oil in a large bowl; toss to coat. Combine 1/4 teaspoon salt, 1/8 teaspoon cumin, and paprika in a bowl. Add spice mixture to chicken mixture; toss to coat.
Combine remaining 1/8 teaspoon salt, remaining 1/8 teaspoon cumin, yogurt, lemon juice, tahini, and garlic in a small bowl. Set aside.
Heat farro according to package directions . Place 1/2 cup farro in each of 2 bowls. Top each farro serving with about 3/4 cup chicken mixture, 1/2 cup cup cucumber, 1/2 cup tomatoes, about 1/3 cup chickpeas, and 2 1/2 tablespoons Greek yogurt mixture. Top with parsley and black pepper. Reserve remaining farro for another use.
Saturday, March 23, 2019
Creamy Chicken Pasta
A lifetime friend came by for dinner tonight. He's a foody and so I wanted to make something delicious, but not "difficult". I didn't want to be in the kitchen the whole time and not have time to chat with him.
So I made this meal - Creamy Chicken Pasta. To say it was delicious doesn't really do it justice. It was FANTASTIC...and not low in calorie.
I made a side spinach and strawberry salad that's my go to salad these days. It was a nice evening hanging with a friend I've had for 30 years. A lot's changed and yet at the same time, nothing has.
I only changed one thing - shocking, I know. I used just regular mushrooms. I didn't get fancy with a variety of mushrooms.
Creamy Chicken Pasta
Recipe from: MyRecipes.com
Serves 6 (it says it serves 6, but really it serves 4.)
9 ounces uncooked orecchiette pasta
Cooking spray
12 ounces skinless, boneless chicken breasts, cut into bite-sized pieces
3/4 teaspoon kosher salt, divided
3/4 teaspoon black pepper, divided
1 cup unsalted chicken stock, divided
2 tablespoons all-purpose flour
1/2 cup half-and-half
1/3 cup mascarpone cheese
1/4 cup chopped fresh parsley, divided
1/2 cup chopped onion
1 teaspoon minced fresh garlic
1 teaspoon chopped fresh thyme
8 ounces chopped wild mushroom blend
3 tablespoons red wine vinegar
1/2 teaspoon Dijon mustard
Cook pasta according to package directions, omitting salt and fat; drain.
Heat a Dutch oven over medium-high heat; coat with cooking spray. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add chicken to pan; sauté 4 minutes, turning to brown on all sides. Combine 1/4 cup stock and flour. Add flour mixture, 3/4 cup stock, and half-and-half to pan; bring to a boil. Cook 2 minutes. Remove from heat; stir in 1/4 teaspoon salt, 1/4 teaspoon pepper, mascarpone, and 2 tablespoons parsley.
Heat a skillet over medium heat; coat with cooking spray. Add onion and garlic; cook 5 minutes. Add thyme and mushrooms; cook 8 minutes. Stir in 1/4 teaspoon salt, 1/4 teaspoon pepper, vinegar, and mustard; cook 30 seconds. Add pasta and chicken mixture; toss. Sprinkle with 2 tablespoons parsley.
So I made this meal - Creamy Chicken Pasta. To say it was delicious doesn't really do it justice. It was FANTASTIC...and not low in calorie.
I made a side spinach and strawberry salad that's my go to salad these days. It was a nice evening hanging with a friend I've had for 30 years. A lot's changed and yet at the same time, nothing has.
I only changed one thing - shocking, I know. I used just regular mushrooms. I didn't get fancy with a variety of mushrooms.
Creamy Chicken Pasta
 |
| Photo from MyRecipes.com |
Recipe from: MyRecipes.com
Serves 6 (it says it serves 6, but really it serves 4.)
9 ounces uncooked orecchiette pasta
Cooking spray
12 ounces skinless, boneless chicken breasts, cut into bite-sized pieces
3/4 teaspoon kosher salt, divided
3/4 teaspoon black pepper, divided
1 cup unsalted chicken stock, divided
2 tablespoons all-purpose flour
1/2 cup half-and-half
1/3 cup mascarpone cheese
1/4 cup chopped fresh parsley, divided
1/2 cup chopped onion
1 teaspoon minced fresh garlic
1 teaspoon chopped fresh thyme
8 ounces chopped wild mushroom blend
3 tablespoons red wine vinegar
1/2 teaspoon Dijon mustard
Cook pasta according to package directions, omitting salt and fat; drain.
Heat a Dutch oven over medium-high heat; coat with cooking spray. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add chicken to pan; sauté 4 minutes, turning to brown on all sides. Combine 1/4 cup stock and flour. Add flour mixture, 3/4 cup stock, and half-and-half to pan; bring to a boil. Cook 2 minutes. Remove from heat; stir in 1/4 teaspoon salt, 1/4 teaspoon pepper, mascarpone, and 2 tablespoons parsley.
Heat a skillet over medium heat; coat with cooking spray. Add onion and garlic; cook 5 minutes. Add thyme and mushrooms; cook 8 minutes. Stir in 1/4 teaspoon salt, 1/4 teaspoon pepper, vinegar, and mustard; cook 30 seconds. Add pasta and chicken mixture; toss. Sprinkle with 2 tablespoons parsley.
Monday, March 18, 2019
Summer Chicken Parmesan
So you all know I love to cook. And you all know I need to lose weight. The two often fight each other. I love my comfort foods and I love to eat. The key, for me, has always been balance. And I've never been good at that.
I've been down this road before and when I get to when I'm willing to try again, I ride that motivation wave for as long as I can. I started getting Cooking Light magazine a hundred years ago and have collected several recipes. Today, however, I discovered a Cooking Light Diet Plan. It offers up those recipes I love and lets me modify as I need.
Tonight I made the first dinner that shuffled through. I only made a couple minor modifications to this.
The first being I couldn't find Whole Wheat Bread Crumbs, so I used what I had.
The second is, I'm not a fan of warmed tomatoes (that aren't already pulverized and in sauce). So I sauted the zucchini then let it cool to room temp. Then put the tomatoes, zuchini and basil together for a side salad. Oh and I added some cucumber to that mix, cuz I had it.
Summer Chicken Parmesan
Recipe from Cooking Light
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| Photo from Cooking Light |
Makes 2 Servings (serving size: 1 cutlet and about 3/4 cup vegetables)
- 2 tablespoons white whole-wheat flour
- 1 large egg, lightly beaten
- 1/3 cup plain whole-wheat breadcrumbs
- 2 (4-ounce) chicken breast cutlets
- 1/4 teaspoon plus a dash of kosher salt, divided
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon olive oil, divided
- Cooking spray
- 1 1/2 ounces part-skim mozzarella cheese, shredded (about 1/3 cup)
- 3/4 cup cherry tomatoes, halved
- 1 garlic clove, thinly sliced
- 2 tablespoons chopped fresh basil
- 1 1/2 cups chopped zucchini (about 1 medium)
- Preheat broiler with oven rack in middle position. Place flour, egg, and breadcrumbs in separate shallow dishes. Sprinkle chicken with 1/4 teaspoon salt and pepper. Dredge chicken in flour; dip in egg, and dredge in breadcrumbs.
- Heat 1 1/2 teaspoons oil in a large skillet over medium-high. Add cutlets; cook 1 minute on each side. Place on a baking sheet coated with cooking spray.
- Top cutlets with cheese; broil 1 1/2 minutes. Heat remaining oil in skillet. Add zucchini; sauté 1 minute. Add remaining dash of salt, tomatoes, and garlic; sauté 4 minutes. Serve with chicken, and top with basil.
398 calories
- CARBOHYDRATE 25.0g
- CHOLESTEROL 143.0mg
- FIBER 4.0g
- PROTEIN 37.0g
- SODIUM 521.0mg
- FAT 16.2g
- SATURATED_FAT 4.5g
- MONOUNSATURATED_FAT 7.4g
- POLYUNSATURATED_FAT 2.0g
- CALCIUM 191.0mg
- IRON 1.0mg
- SUGARS 3.0g
Tuesday, March 12, 2019
Quick Chicken Picatta with Parslied Orzo
For the first time in, I don't know how long, I actually followed the recipe. Turned out fantastic. I made the all the servings so I'd have 3 for the rest of the week. Everything measured out and in the fridge for the next three days. I put asparagus alongside this dish.
This is an easy Chicken Picatta and doesn't overpower the lemon flavor.
Quick Chicken Picatta with Parslied Orzo
Recipe from Cooking Light. com
1 cup uncooked whole-wheat orzo
3 tablespoons lemon juice, divided
2 1/2 tablespoons extra-virgin olive oil, divided
1/2 cup finely chopped flat-leaf parsley
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1/2 cup all-purpose flour
4 (4-oz.) chicken breast cutlets
1/4 cup finely chopped shallot
2 teaspoons minced fresh garlic
8 thin lemon slices, seeds removed
1 tablespoon capers, drained
1 tablespoon unsalted butter
Cook orzo according to package directions, omitting salt and fat; drain. Spread orzo on a baking sheet; cool 10 minutes. Place orzo in a bowl; add 1 tablespoon juice, 1 1/2 tablespoons oil, parsley, 1/4 teaspoon salt, and 1/4 teaspoon pepper, stirring to combine.
Place flour in a shallow dish. Sprinkle chicken with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Dredge chicken in flour, shaking off excess. Heat remaining 1 tablespoon oil in a large skillet over medium-high. Add chicken to pan; cook 3 minutes on each side or until done. Place chicken on a platter (do not wipe out pan).
Add shallot and garlic to pan; cook2 minutes, stirring frequently. Stir in remaining 2 tablespoons juice and lemon slices, scraping pan to loosen browned bits. Reduce heat to low; add capers and butter, stirring until butter melts. Spoon lemon mixture over chicken. Serve with orzo.
This is an easy Chicken Picatta and doesn't overpower the lemon flavor.
Quick Chicken Picatta with Parslied Orzo
Recipe from Cooking Light. com
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| Photo courtesy of Cooking Light |
1 cup uncooked whole-wheat orzo
3 tablespoons lemon juice, divided
2 1/2 tablespoons extra-virgin olive oil, divided
1/2 cup finely chopped flat-leaf parsley
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1/2 cup all-purpose flour
4 (4-oz.) chicken breast cutlets
1/4 cup finely chopped shallot
2 teaspoons minced fresh garlic
8 thin lemon slices, seeds removed
1 tablespoon capers, drained
1 tablespoon unsalted butter
Cook orzo according to package directions, omitting salt and fat; drain. Spread orzo on a baking sheet; cool 10 minutes. Place orzo in a bowl; add 1 tablespoon juice, 1 1/2 tablespoons oil, parsley, 1/4 teaspoon salt, and 1/4 teaspoon pepper, stirring to combine.
Place flour in a shallow dish. Sprinkle chicken with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Dredge chicken in flour, shaking off excess. Heat remaining 1 tablespoon oil in a large skillet over medium-high. Add chicken to pan; cook 3 minutes on each side or until done. Place chicken on a platter (do not wipe out pan).
Add shallot and garlic to pan; cook2 minutes, stirring frequently. Stir in remaining 2 tablespoons juice and lemon slices, scraping pan to loosen browned bits. Reduce heat to low; add capers and butter, stirring until butter melts. Spoon lemon mixture over chicken. Serve with orzo.
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